Salami

CULATELLO PDO

A legitimate son of Zibello and the plain around Parma, this is the noblest of Italian deli meats. It comes from the upper part of the leg of pork and it grows through foggy winters and sultry summers. Nursed for a long time by the moisture and the art of its producers, it finally reaches that perfection of taste and aroma that the world envies us.

PROSCIUTTO DI PARMA PDO

This is the king of deli meats, born from the experience of master salters and the good air of the hills around Langhirano. It never compromises on quality: its processing accepts only Italian pig legs and salt. But it also knows how to be sweet, very sweet indeed. For this reason, its name has travelled the world.

SALAME DI FELINO PGI

This is the fanciful encounter of the lean and fat parts of the pig, carefully chopped and filled into casing with a few grains of pepper, a few spices and a fair amount of goodies. It is a lover of traditional cellars, and should be sliced when it has matured for at least 60-90 days.

COPPA PGI

This is salami in one piece which, even centuries after its first sighting, has not changed ingredients: pork neck and a hint of spice. Its unmistakable smell is acquired in climate-controlled rooms, where it becomes just soft enough to melt the hearts of gourmets.

FIOCCO DI CULATELLO

This is the younger brother of Culatello and comes from the lower end of the pork leg. Compared to its older brother it is learner, a little smaller and is bright red. Conquest by sweetness and softness.

STROLGHINO DI CULATELLO

It was said that to make such a good sausage required a strolga - a witch. Born and raised near the Po, Strolghino is nothing more than precious trimmings of Culatello, chopped and filled into casing to become a sweet temptation, a delicacy for the few to be enjoyed very young.

CULATTA

A fruit of the most ancient "charcuterie" tradition, Culatta has a heart of Culatello, the rind of ham, and a taste all its own. After 12-15 months of maturation, it takes on a unique scent, which makes it totally different from its closest relatives.

ZAMPONE E CAPPELLO DEL PRETE

They are taste and flavour incarnate. They share a passion for good pork, minced together with the tastiest rind. At the time of being filled onto casing they part company: one takes the shape of the leg of the pig, the other of the hat once used by curates.

COTECHINO E MARIOLA

They are the true aroma of Christmas. Two unique sausages born from the "lardaroli" tradition and still made according to the ancient recipe: lean and fat pork meat minced in perfect proportions, and seasoned with a few grains of pepper. Mariola is just a little lighter.

PARMIGIANO REGGIANO "STRAVECCHIO"

The 36 Months is a very mature cheese, a Parmigiano Reggiano that is noted for its strong character. It is tasty, intense, but never pungent. The noblest emblem of dairy know-how.

PARMIGIANO REGGIANO "VACCHE ROSSE"

This is a Parmesan cheese made with a special milk: that of a breed from Reggio Emilia known as vacche rosse - "red cows". Special because these animals are fed only on hay, herbs and flowers. Special because it is easier to digest and richer in nutrients: a unique cheese, with a golden-yellow colour and intense flavour.

PARMIGIANO REGGIANO "VACCHE BRUNE"

Sweet, like the browns cows (vacche brune) that produce it. Aromatic, because it is made only with good milk from Italian pastures. Parmigiano Reggiano Vacche Brune is a product with a complex articulate flavour, rich in protein and characterized by an unmistakable intense colour.

Other Products

ANOLINI

We of Parma affectionately call them "floaters". They are small casket of puff pastry, filled with the flavour of our land: good bread crumbs, Parmesan cheese, stew (or just the juice), cooked for hours. They are the pride of our most successful dinners.

TORTELLI

Chard, pumpkin, potatoes, Tortelli have taste in their heart. The pastry that surrounds them is as thin as a veil and their unique shape makes them one of the prime traditional dishes of Parma.

LAMBRUSCO

Sparkling, full-bodies, sincere. Lambrusco is the soul of Emilia, captured and bottled in order to create one of the most user-friendly red wines that exist. It enhances on the palate the tastes of traditional Parmesan cuisine, cleaning the tongue between one dish and another.

MALVASIA

For us, putting Malvasia on the table is like adding an extra place. It is a sweet or dry wine, with a sparkling personality. In the glass it shines with a light yellow colour. On the palate it shines with freshness.

FORTANA

A light red wine, with a cheerful and amiable character. Irrepressibly bubbly, it knows how to bring a good mood to the table and let the tastes of Parmesan cuisine reach an agreement.

TRADITIONAL BALSAMIC VINEGAR FROM MODENA PDO

Liquid gold from wine. A precious vinegar from the best grapes from Modena, and the wisdom and patience of those who care for it for years by pouring from one barrel to another. Each drop contains a complex persistent flavour, which takes form in a dark brown colour. It may be Affinato - "refined", if aged for at least 12 years, or Extravecchio - "mature", if the ageing is not less than 25 years.

TRADITIONAL BALSAMIC VINEGAR OF REGGIO EMILIA PDO

"Balsamic" because at one time it was the medicine of kings and emperors, "Traditional", for its centuries-old history. The masterpiece is a concentrate of the scents of the countryside of Reggio Emilia and the art of its producers. It is distinguished as Bollino Aragosta, with a delicate fragrance and aged not less than 12 years, Bollino Argento, aged 6-7 years longer than the previous one and Bollino Oro, a treasure from at least 25 years ago.

BALSAMIC VINEGAR FROM MODENA PGI

A vinegar that finds its birth in the province of Modena and is produced only from the grapes of the area. Compared to the traditional kind it has a shorter history of ageing, but the quality and the passion with which it is cared for do not change one iota. In fact, do not change a drop.